LEMON POUND CAKE

Cake:

1 ½ C butter

3 C white sugar

5 eggs

3 C flour

½ tsp. baking powder

1 C milk

1 tbsp. lemon extract

1 tbsp. grated lemon rind

Glaze:

¼ C soft butter

1 ¼ C icing sugar

2 tbsp. lemon juice

1 tsp. grated lemon rind

Cake: Cream the butter and white sugar.  Add eggs, one at a time, beating well after each addition.  Combine the dry ingredients and add to the batter alternately with the milk.  Spread the batter in a greased Bundt pan and bake at 350°F for approximately 1 hour.  Cool and remove the cake from the pan.

Glaze: Mix all the ingredients together and pour over the cake.